Hunger is getting the best of you, and you’re tired of snacking on hard-boiled eggs. You want something different, and you want to stick to your diet. That’s where the chick pea curry sandwich comes to the rescue. Like you, I had gotten burnt out on my daily routine. I felt like I was always eating the same things, and there was no way to change without breaking my diet. Then I had a eureka moment, and came up with this recipe here. Not only is it super-low calorie, but it does a fantastic job of providing protein.
Now some of you may be worried about the prep time. Yes, this does take about two hours. But that’s not two hours in the kitchen. That’s an hour and a half of letting the chick peas cook while you go about your business. So don’t think two hours, think 30 minutes. And once you whip up the curry, you’l have left-overs you can snack on for days. Alright guys, let’s get to it!
- 10g Protein
- 140 Calories
1 Cup Dried Chick Peas
1 1/2 Greek Yogurt
1 Tbs. Curry Powder
1 Tbs. Garlic Powder
1/4 Cup Chopped Cilantro
1/2 Tsp. Salt
- Put chick peas and 4 cups water in pan on med-low heat. It should take an hour to and hour and a half to cook.
- When soft, drain chick peas of excess water, and put 75% in a food processor to puree.
- After pureeing the chick peas, mix them in with the whole chick peas. Then add greek yogurt, curry powder, garlic powder, chopped cilantro, and salt. Stir well until the spices are uniformly mixed in.
- Cut a pita bread in half, then stuff it with chick pea curry and alfalfa sprouts. Add any additional desired fillings.
- Make sure the chick peas are soft before you end cooking. Chick peas seem to be one of the longest cooking beans.
- Puree more or less depending on the desired texture of the curry.
Time: 2hrs. Serves: 10 Difficulty: Easy